Friday, May 7, 2010

Tequila Marinated Chicken Thighs

I recently bought a bottle of tequila to make a batch of margarita cupcakes (which were a fail, by the way :/), but I really only needed a few tablespoons, so I had pretty much a full bottle sitting around. I *really* just wanted to make a blender full of potent margaritas with it, but I can't handle a tequila hangover during the week, so I marinated some chicken in the boozy goodness instead.

Ohhhh, such a good idea! This chicken came out super tender and flavorful. I upped the amount of tequila from the 2 Tablespoons called for in the original recipe to 4 Tablespoons - I wanted to make sure the tequila flavor would come through in the cooked chicken. This was definitely a good choice--we could taste the tequila, but it didn't overwhelm the rest of the flavors.

I have to admit a bit of a flub on my point though. I didn't check the amount of charcoal I had on hand before getting started. When I went to fire up the grill my charcoal bag had maybe 10 briquettes in it! I didn't have time to go buy more, so I tried to make do with what I had. Yeah, that didn't work; the grill didn't get hot enough to cook the chicken. After about 10 minutes on the grill, the meat all had nice grill marks, but was still completely raw, so I cranked the broiler up to high and threw the chicken in there to finish cooking. Annoying, but a good solution to my dilemma. :)

Tequila-Marinated Chicken Thighs
Source: Adapted from The Mexican Cookbook
Printable Recipe

12-15 boneless, skinless chicken thighs
11 garlic cloves, finely chopped
juice of 2 limes, plus 1/2 a lime
juice of 1 orange
4 Tablespoons tequila
1 Tablespoon New Mexico chili powder
1 Tablespoon chipotle peppers in adobo sauce
2 Tablespoons vegetable oil
1 teaspoon sugar
pinch of ground cinnamon
pinch of ground cumin
3-4 springs oregano, leaves stripped from the stems
2 teaspoons pepper

Pour all of the ingredients, except for the half lime, in a large ziplock bag. Add the chicken and turn the bag to coat.

Marinate in the refrigerator for at least 3 hours, or overnight.

Preheat the barbecue until hot. Cook the chicken, turning once, until cooked all the way through (165 degrees).

Remove from grill and let sit, covered, for about 5 minutes to reabsorb the juices.

Squeeze the juice of the remaining half a lime over the chicken and serve.


Ann In Fallbrook, CA said...

this looks very tasty. Who is the author of The Mexican Cookbook?

Janet said...

this was super tasty! The author is Marlene Spieler; I've had the book for forever, but I think I may have bought it at Borders.

Cornelius the Pig said...

just found your blog - this looks really yummy! hope you saved some tequilla for a blenderful on the weekend...


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